Tag Archives: lime

I was a little short on ideas one weekend and started researching some cocktail’s to attain some flavor combo inspiration. I liked the idea of a strawberry daiquiri, which hero’s strawberry, rum and lime. I figured that I could make a sponge cake but with a big twist. Instead of jam I made a lime curd and instead of plain cream I spiked it with white rum.

To achieve the strawberry flavor I used strawberry essence and replaced the sugar with strawberry Nesquik (I have been experimenting with Nesquik for a while now and prior this recipe had not come up with a successful recipe).

This cakes outcome was a success (though doesn’t exactly taste like a daiquiri), but the most successful part is the addictive lime curd!

Ingredients:

2 tsn flour

½ tsn bi carb of soda

1 tsn cream of tartar

130g corn flour

4 eggs

175g Strawberry Nesquik

1 + 1/2 tsn strawberry essence

Cream:

300ml thickened cream

4 tbsn icing sugar

1 + ½ tbsn white rum

Lime Curd:

2 egg yolks

2 eggs

14og sugar

80ml lime juice

100g butter

Ganache:

20ml thickened cream

30g white chocolate

1 tbsn strawberry Nesquik

2 tsn Strawberry essence

Method:

Preheat the oven to 190c degrees and line a 30 x 20cm cake tin with baking paper.

Place the flour, bi carbonate or soda, cream of tartar, corn flour and powder into a bowl and sift 3 times.

Place the eggs and Nesquik in a bowl and using electric beaters whisk for 10 minutes on a high speed.

Add the essence and beat for 1 more minute.

Turn the beaters on low and add the flour mix and beat for 1 minute.

Spoon the mix evenly into the 3 cake tins and bake for 20 minutes or until the sponge springs back when touched.

Remove the tins from the oven and leave for 10 minutes in the tins.

Turn the cakes onto a cooling rack and leave until cold.

To make the filling whisk the cream and icing sugar with electric beaters until peaks form.

Whisk in the rum until just combine.

To make the curd whisk all ingredients in a saucepan on a low heat until the mix is smooth.

Turn the heat to medium and whisk for 10 minutes or until the mix becomes thick.

Leave aside to cool completely.

To assemble spoon the curd evenly on the top of 2 cakes.

Spoon the cream evenly on the top of the curd.

Place one of the filled cake layers onto of the other and top the cake off with the plain cake layer.

To make the ganache place the cream in the microwave until boiling.

Add the chocolate, Nesquik and essence to the cream and leave for 1 minute.

Stir until glossy and thick.

Drizzle the chocolate ganache over the top of the cake and serve.

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This recipe has come from a combination of different types of ice-cream and sorbet recipes, where I have then overlayed an interesting twist via the inclusion of yoghurt.

I do experiment quite frequently with yoghurt. I find yoghurt a great versatile ingredient to replace other dairy ingredients with the added bonus of being a little more healthy and providing a brand new flavor to the mix.

I like the idea of making sorbet by blitzing frozen fruit but found that frozen lychees blitzed didn’t really work quite like Banana…

After playing around a little bit I found adding in some yoghurt gave the ideal texture.

Once coconut and lime juice were paired for a smack bang flavor combo explosion I had a delectable sorbet on my hands.

Ingredients:

450g lychees

110g coconut milk

95g sugar

250g natural yoghurt

25g desiccated coconut

15ml lime juice

2 + ½ tsn lime zest

Method:

Place the lychees into a food processor with the coconut milk and blitz until the mix is smooth and silky.

Pour the mix into a saucepan with the sugar and stir on a medium heat until the mix bubbles. Take off the heat and set aside to cool.

Place the yoghurt, desiccated coconut, lime juice and lime zest into a bowl and whisk until well combine.

Pour the lychee mix into the yoghurt mix and stir until combine.

Place the mix into the food processor again and blitz for 1 minute.

Pour the mix into an ice-ream machine and churn accordingly.

Place the mix into a container in the fridge until your ready to serve.

Notes:

If you do not have an ice-cream machine that is fine just transfer the mix each hour, 3 times into the food processor and blitz before placing the mix back in the frezzer to set.

I used 2 x 565g cans of lychees for this recipe to get the 450g of actual lychees.

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I have absolutely no idea where this recipe came from and what possessed me to go crazy experimenting with variations of citrus fruits in a cake.

I had been investigating to find the best possible buttercake recipe to be able to use as a base for some of my recipe experiments and after finally creating a recipe that I though was amazing I started to think of ingredients I could add.

As mentioned above I don’t know what made me think Citrus, however, I was on a run and came up with the concept of creating heaps of different citrus fruit layers for a cake using only zest and seeing what the taste outcome would be.

I did try many different layers, tangerine, lime, lemon, mandarin, orange, grapefruit and clementines. The outcome orange, lemon, mandarin and lime are the tastiest combination that packs a flavour punch in every bite!

Ingredients:

Cake:

260g butter

2 cups sugar

4 eggs

1 + ½ cup cake flour

1 + ½ cup plain flour

1 tsn baking powder

½ tsn bicarbonate soda

1 cup milk

1 tsn vanilla essence

1 lime (you will need 2 tsn of zest)

1 mandarin (you will need 2 tsn of zest)

1 lemon (you will need 2 tsn of zest)

1 orange (you will need 2 tsn of zest)

Green, yellow and orange food coloring (optional)

Icing:

270g butter

3 cups icing sugar

1 tbsn milk

Method:

Grease and line 2 x 24cm cake tins and pre-heat the oven to175c.

Using electric beaters, cream butter and sugar for 5 mins until creamy and smooth.

Add eggs one at a time beating between each addition.

Sift in the flours, powder and soda. Add the milk and vanilla beat on slow until just combined (do not over beat).

Divide the batter equally into 4 bowls.

Add the lemon zest and yellow food coloring to one. Lime zest and green coloring to another bowl. Add mandarin zest and orange to another bowl and the orange zest to the last.

Pour 2 bowls batter into 2 tins and bake for 15mins until a skewer inserted come out clean.

Cool in the pan for 5 mins then place on a cooling rack.

Using the same tins pour the last 2 batters into the tins and bake for 15 mins.

Cool in ban for 5 mins then place on a cooling rack.

To make the icing beat the butter, sugar and milk for 10mins until fluffy and creamy.

Once the cakes are cooled place the orange layer onto a plate and spread a layer of icing on top. Add the lemon layer and top with icing. Add the mandarin layer and top with icing then the lime layer. Top with icing and using the remainder of the icing spread around the sides of the cake.

So I’m a big consumer of Asian cuisines but even with all my investigating I’m yet to find a dessert that is moreish and appealing to our western taste buds.

At the same time I have been meaning to make a cake with custard (I am a massive custard fan). Outside of trifle and fruit flans I have never used this tasty household ingredient in bake-goods.

So I decided to take 2 popular Asian flavors (coconut and lychee) and make a sweet treat with a difference – by turning these into a cake with custard as the twist.

Introducing my Lychee and Coconut Custard Cake:

Ingredients:

Batter:

250g butter, softened

1 + ½ cups of sugar

4 eggs

1 + ½ cups self raising flour

½ cup plain flour

2 tbsn coconut milk

80g desiccated coconut

2 tsn lime juice

250g lychees (480g can)

Custard:

3 tbsn custard powder

80g sugar

1 + ½ cup coconut milk

20g butter

1 tsn vanilla essence

Method:

Pre-heat the oven to 175c and grease a 22cm spring form cake tin.

To make the custard combine all the ingredients together in a bowl, whisk.

Microwave for 1 minute and whisk, then microwave for 20 sec at a time until the custard is thick and smooth. Leave aside to cool.

Beat butter and sugar together with electric mixers until light, fluffy and pale.

Beat in eggs, one at a time.

Sift the flours into the bowl, add the milk, coconut and juice and fold until just combined.

Spread 65% of mix into the cake tin

Spoon in the custard and spread out with a spoon leaving 2 cm around the edges.

Cut all the lychees into 4 pieces each and place 75% of them on top of the custard.

Spoon the remaining cake batter over the lychees to cover completely.

Place the remaining lychees on the top scattered.

Bake in the oven for 1 hour and 30 minutes or until cooked.

Let the cake cool completely in the tin, then transfer onto a plate

Dust with icing sugar and extra desiccated coconut.

Notes:

Place a piece of plastic wrap over the custard once made to stop a skin forming,

You can make this recipe as a cherry or raspberry version for a more traditional cake by replacing the coconut milk with normal milk, desiccated coconut with almond meal, coconut essence with vanilla and berries/cherries instead of lychees.

Serving with ice-cream makes this even more amazing.

As we have used custard in this recipe the mix will not be completely dry when tested with a skewer as the custard makes the middle moist.

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